ESSENTIAL CARBOXYL RESIDUES IN YEAST ENOLASE

被引：33
作者：
GEORGE, AL [1 ]
BORDERS, CL [1 ]
机构：
[1] COLL WOOSTER,DEPT CHEM,WOOSTER,OH 44691
来源：
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS | 1979年 / 87卷 / 01期
关键词：
D O I：
10.1016/0006-291X(79)91646-2
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Yeast enolase (EC 4.2.1.11) is rapidly inactivated at pH 6.1 by three different water-soluble carbodiimides - 1-ethyl-3-(3-dimethylaminopropyl)-carbodiimide hydrochloride, 1-cyclohexyl-3-(2-morpholinoethyl)-carbodiimide metho-p-toluenesulfonate, and 1-ethyl-3-(4-azonia-4,4-dimethylpentyl)-carbodiimide iodide. Inactivation is most likely due to the modification of essential carboxyl residues at the enzyme active site. © 1979.
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收藏
页码：59 / 65
页数：7
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